Recipes
Eggless Mango Cake with Cardamom
4 servings
30-60 min
Easy
INSTRUCTIONS
- If using store bought mango puree, then set aside 1/2 cup of mango puree. If using fresh mangoes, peel the skin and chop the pulp and puree. I used the Manila variety mango.
- Sieve the APF and set aside.
- Grease a cake pan or the bake ware and set aside.
- Add the yogurt and sugar in a bowl and whisk them together. Make sure the sugar all dissolved.
- Now add the baking powder, baking soda, and salt. Mix them and let it sit for 5 minutes.
- The mixture will be emulsified now. Add the oil and mango puree and whisk again.
- Now add the turmeric powder and cardamom powder and mix it well. Add the APF to this wet mixture and combine gently.
- Make sure there aren't any lumps. Pour this cake batter into the cake pan and spread it evenly. Tap it twice, so that the mixture settles.
- Fold the Aluminium foil and place the cake pan on top and wrap it to form the sling.
- Now add the 2 cups water in the Instant Pot and place the trivet. Carefully place the cake pan with the sling into the Instant Pot.
- For units that have the cake button press 'Cake'.
- If you don't have a cake setting, cook the cake in the Low-Pressure manual mode for 25 minutes.
- Allow the pressure to release naturally and then carefully remove the cake. Allow it to cool for 20 to 30 minutes before decorating. I did not decorate the cake. I simply served it with fresh fruits.
Notes
Adjust the sugar depending upon the sweetness of the mango. Also, instead of powdered sugar you can use regular sugar, and in that case, increase the quantity to 1/3 or 1/2 cup.
I did not cover my bake ware with aluminium foil. You can wrap it thoroughly before putting it on the sling.
You can either let the pressure release naturally or wait at least for 10 minutes before doing QPR. But do not release the pressure quickly right after the pressure cooking ends.
I did not cover my bake ware with aluminium foil. You can wrap it thoroughly before putting it on the sling.
You can either let the pressure release naturally or wait at least for 10 minutes before doing QPR. But do not release the pressure quickly right after the pressure cooking ends.
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About the chef
Srividhya Gopalakrishnan
Srividhya Gopalakrishnan, known as the creator behind Vidhya’s Vegetarian Kitchen (VVK), is a passionate food blogger, home cook, and photographer. Originally from Tamil Nadu, India, Srividhya now resides in New Jersey with her family. A full-stack engineer by profession with a Master’s degree in Computer Science, she balances her love for coding with an equal passion for cooking. Inspired by her mother, who introduced her to traditional South Indian cuisine, Srividhya started cooking at the age of 13. Her culinary roots run deep, with a grandfather who owned a restaurant and a grandmother who ran a home-based mess. These influences, combined with her personal love for food, laid the foundation for her blog, which she started in 2009 to preserve family recipes. As Srividhya's cooking journey evolved, so did her blog. Vidhya’s Vegetarian Kitchen now features over 850 vegetarian and vegan recipes, spanning from traditional South Indian dishes to innovative fusion meals. Her love for culinary experimentation is evident in her wide range of Instant Pot recipes, savory bakes, and eggless desserts. Srividhya's blog is more than just a collection of recipes—it reflects her journey as a mom, wife, and enthusiastic cook who aims to create wholesome, family-friendly meals. In addition to her blog, Srividhya is the author of two cookbooks: Instant Pot Vegetarian Cookbook and The Essential South Indian Cookbook. With her husband and son by her side as her biggest supporters, Srividhya continues to inspire home cooks around the world with her flavorful, approachable recipes. Beyond cooking, she is also an avid gardener, sharing her journey with her readers as she grows her own vegetables.
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